I get a lot of questions about food –how to cook, what to cook, what’s for dinner and what’s on my family menu for the holiday of the month.

One of the most consistent threads in these chats is the cook’s time. Keeping an eye on the cook’s time management I often look for dishes, particularly around holidays, that lend themselves to the “cook once, eat two or three times” mantra. For Easter I’m making Herb-Roasted Lamb. After the big dinner the roast will morph into Pita Pockets filled with slices of lamb, tomatoes, and shredded lettuce dressed with prepared cucumber dressing.

This recipe was inspired by a roast in the Chicago Tribune—I made a few adjustments for the family’s taste and they agreed it couldn’t be better. Now it’s one of the prime choices on the list for holiday meals.

Grilled Pork Tenderloin

When it comes to cooking ‘cue, here are a few tips from the pros:

Uncle E, of Chicago, says “For tender juicy ribs, always remove the membrane from the underside of the slab and season the meat the night before.”

Joann Witherell, Vice President of Culinary, Allen Brothers Steaks:

“The key to taking the guesswork out of grilling pork or any meat is to use a meat thermometer to make sure the doneness is just right. Before slicing, let the meat rest 5 to 15 minutes depending on the size of the cut you’re grilling -- this helps redistribute the meat juices.”

Ed Mitchell is cooking ‘cue from North Carolina to the Big Apple BBQ.

His specialty is whole hog barbecue; he uses organic pork, and says "cook low and slow to develop the rich smoky flavor." Sample Ed's 'cue at The Pit restaurant in Raliegh, North Carolina.